Description
This Irresistible Creamy Lemon Salmon Piccata features tender, pan-seared salmon fillets served in a rich and tangy sauce made with garlic, lemon juice, capers, and creamy butter. Perfectly balanced with bright citrus and savory flavors, this quick and elegant dish is ideal for a healthy weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 2 fillets salmon, skinless, fresh (choose wild-caught for better flavor and texture)
Sauce & Cooking
- 2 tbsp olive oil (for searing the salmon to golden perfection)
- 3 tbsp unsalted butter (adds a rich, velvety touch to the sauce)
- 3 cloves garlic, minced (infuses the dish with aromatic warmth)
- 1 cup chicken broth (low-sodium is a great option)
- 1/4 cup fresh lemon juice (brings that signature tangy brightness)
- 1/4 cup heavy cream (or substitute with Greek yogurt for a lighter version)
- 1/4 cup capers, rinsed and drained (add a burst of briny flavor)
Seasoning
- salt (to taste)
- black pepper (to taste)
Instructions
- Season the Salmon: Generously sprinkle both sides of the fresh salmon fillets with salt and black pepper, ensuring every bite is flavorful and enticing.
- Heat the Skillet: In a large skillet, warm 2 tablespoons of olive oil over medium-high heat until shimmering and ready for cooking.
- Sauté Garlic and Butter: Add 3 tablespoons of unsalted butter to the skillet, letting it melt and sizzle, then toss in the minced garlic. Sauté for about 1 minute until it’s fragrant and golden.
- Add Liquids and Simmer: Pour in 1 cup of chicken broth and 1/4 cup of fresh lemon juice. Scrape the bottom of the skillet to release any browned bits and bring it to a gentle simmer for 2-3 minutes.
- Cook the Salmon: Carefully place the seasoned salmon fillets in the skillet, cooking for about 4-5 minutes on each side until they’re golden brown and easily flake with a fork.
- Remove Salmon: Gently lift the salmon from the skillet and set it aside on a plate.
- Finish the Sauce: Into the skillet, stir in 1/4 cup of heavy cream and 1/4 cup of rinsed capers. Let this simmer for another 2-3 minutes until the sauce thickens slightly and turns creamy.
- Coat Salmon with Sauce: Return the salmon to the skillet, spooning the sauce over the top to coat each piece beautifully before serving.
Notes
- Use wild-caught salmon for the best flavor and texture.
- To lighten the dish, substitute heavy cream with Greek yogurt.
- Low-sodium chicken broth helps control the saltiness while maintaining flavor.
- Make sure to not overcook the salmon to keep it moist and tender.
- Serving suggestions include steamed vegetables, rice, or a fresh green salad.